Directions:
- Sauté onion, garlic, and parsley in butter in a large Dutch oven until tender. Add lamb; brown evenly on all sides. Stir in tomatoes, water, salt, mint flakes, and pepper. Cover and simmer 30 minutes.
- Brown zucchini slices on both sides in hot oil in a large skillet. Drain on paper towels. Add zucchini to lamb mixture. Cover and simmer 5 minutes or until zucchini is tender.
- Transfer lamb and zucchini to a warm serving platter, reserving pan liquid in Dutch oven.
- Skim excess fat from pan liquid; discard fat. Bring pan liquid to a boil; reduce heat, and simmer 5 minutes. Pour sauce over lamb and zucchini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 743.71 Kcal (3114 kJ) | ||
| Calories from fat | 523.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.13g | 89% | |
|---|---|---|---|
| Cholesterol | 164.95mg | 55% | |
| Sodium | 458.64mg | 19% | |
| Potassium | 1501.34mg | 32% | |
| Total Carbs | 9.37g | 3% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 44.28g | 89% | |
| Vitamin C | 63.2mg | 105% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 8.2mg | 45% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 151.62 Kcal (635 kJ) | ||
| Calories from fat | 106.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.85g | 89% | |
|---|---|---|---|
| Cholesterol | 33.63mg | 55% | |
| Sodium | 93.5mg | 19% | |
| Potassium | 306.08mg | 32% | |
| Total Carbs | 1.91g | 3% | |
| Sugars | 0.37g | 7% | |
| Dietary Fiber | 0.54g | 11% | |
| Protein | 9.03g | 89% | |
| Vitamin C | 12.9mg | 105% | |
| Iron | 1.7mg | 45% | |
| Calcium | 16.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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